No Bake PB & J Thumbprint Cookie Bites

I don’t know about you, but weening myself off of sweets can be a real struggle, especially after the holidays. Though going cold turkey may be the smart thing to do, I prefer the slow and steady approach … using a bit less, switching to liquid sweeteners, and adding in some wholesome ingredients … for conquering my sugar cravings. Thankfully, ”healthy” treats can be every bit as (if not more) delicious and satisfying … and such is the case for these simple No-Bake PB & J Thumbprint Cookie Bites that can be whipped up in mere minutes. The recipe is short, sweet, and quite forgiving, allowing you to make substitutions for your special diet wherever needed.

This is a mini-recipe, making just 6 cookie bites, a generous little snack for two people. Feel free to double, triple, or quadruple the recipe if you want some chillin’ in the fridge on demand. They should keep for a few days in the refrigerator, and for several months in the freezer.

1 to 2 tablespoons of jam, divided (your choice, I used raspberry; all-fruit spread would be the most virtuous choice)

Instructions

Crush the graham crackers into fine crumbs or a powder. You can do this with the old ziploc and mallet method, or as I prefer, pop them in one of those cheap little spice grinders, and whiz away. You will get about ¼ cup of fine crumbs/graham powder.

In a small bowl, combine the graham cracker crumbs with the nut (or seed) butter, oil, and sweetener, until a nice thick paste forms. Divide it into six portions and roll each into a ball. Using the back of a measuring teaspoon, press an indentation in the top of each ball, causing them to flatten on the bottom, and form your thumbprint shape on top. If the mixture is too sticky to handle, toss it in your fridge or freezer for about 15 minutes to firm up a bit.

Once shaped, place the cookie dough thumbprints in the refrigerator or freezer (if you are impatient like me) for 15 minutes or longer to firm up. Place a dollop of jam in the depression of each cookie bite (I used about ½ teaspoon per cookie) and serve.